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cooking.nytimes.com
Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures Any young greens may be substituted for the arugula.
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A lovely three layer cake made with white chocolate, with coconut and pecans mixed in.
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Spinach, white cheeses, and tomatoes stack up on pizza dough to make a pizza in the spirit of the Italian flag.